Lemon & Dill Fish

I love fish.....my husband, not so much.  He likes fried fish, and that's about it.  However, once in a great while I decide he needs more fish in his life and I'll make him eat it.  Such was the case with this meal.  I decided to keep with last year's goal of trying one new recipe a week this year as well, and came across this one.  It looked really good and the list of ingredients sounded tasty, so I figured I'd give it a try.  

The verdict - I really enjoyed it, my husband thought it was "pretty good", and my son hated it!  He's 14 and it's been about 5 years since he's sat at the table soooo  long trying to finish what's on his plate!!!  Afterwards he begged to never make him eat it again, to which I agreed.  When I asked him what he didn't like about it he said it was the lemon flavor.....OK, guess he doesn't like lemon!?!?!  

However, I'm not ready to toss this recipe out because I thought it was good.  It was nice and light, very moist and very tasty.  I thought it had just enough lemon and it wasn't at all overpowering (like my son seemed to think).  Perfect for a summer dinner, or a light lunch.  When my husband travels I usually take that opportunity to make something for myself that he wouldn't normally eat, and I let my son choose something he wants as well.  So, I will keep this recipe for one of those occasions.  If you like fish, lemon and dill I would recommend this recipe!

Lemon & Dill Fish Fillets (adapted from www.ifoodreal.com)

2 lbs any white fish fillets, whole (I used 4 large tilapia fillets, which could have easily served 6)

1 cup Greek yogurt, plain

1 carrot, medium, coarsely shredded
1/2 onion, thinly sliced
1/4 cup fresh dill, finely chopped
2 lemons, sliced about 1/4" thick
Salt & Pepper, to taste

Preheat oven to 375  and spray a 13 x 9 dish with cooking spray. Rinse fish and pat dry with a paper towel. Sprinkle each fillet with salt and pepper. Heat a tbsp of olive oil in a large skillet.   Add the fish fillets to skillet and brown on both sides,  about 2-3 minutes per side.  Place in baking dish and set aside.

Using the same skillet saute sliced onion until golden brown on medium-low heat. Add shredded carrot and brown for another 5 minutes.  In a medium bowl add the Greek yogurt, chopped dill, onion and carrot mixture, salt & pepper to a bowl and mix to combine.

Place slices of lemon on top of fish (one or two per piece). Spread yogurt mixture evenly over fish.  Bake uncovered for 30 minutes, or until fish is cooked through.